Go Back
+ servings
Vegan Cream of Mushroom Soup with a wooden spoon

Vegan Cream of Mushroom Soup

This vegan cream of mushroom soup is rich and savory.  Made with a "condensed" consistency, it's perfect for creating vegan, dairy-free, and gluten-free casseroles!  #vegansoup #glutenfreesoup #dairyfreesoup #vegancreamofmushroomsoup #creamofmushroomsoup
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 175kcal
Author Gary White


  • 24 oz. baby bella mushrooms diced
  • 3 Tbsp. olive oil
  • 1 Tbsp. sea salt
  • ½ tsp. black pepper
  • 1 Tbsp. garlic minced
  • 3 cups soy milk or plain almond milk
  • 2 tsp. onion powder
  • ¼ cup cornstarch


  • In a large saucepan - add oil, mushrooms, garlic, salt, and pepper. Sauté over medium-high heat for 10-15 minutes, until mushrooms have released their juices and mostly evaporated.
  • Meanwhile - in a medium bowl, combine soy milk, onion powder, and cornstarch. Mix well, making sure there are no lumps.
  • Add milk mixture to mushrooms and reduce to medium-low heat. Cook until desired thickness is reached, probably about 5 minutes.
  • Refrigerate and use in your favorite casserole recipe. Enjoy!



Expert Tips

  1. Don't be concerned in the early stages of cooking if it appears that there is too much liquid for a "condensed" version of cream of mushroom soup.  The cornstarch gives it its “condensed” texture. There’s quite a bit of it, and the more you cook it once the cornstarch is added, the more it will thicken. So yes, there is quite a bit of liquid, but you can “condense” it as much as you like!
  2. I recommend using baby bella mushrooms rather than white mushrooms for a few reasons: they are firmer (so they hold up better when cooking) and they have an earthier, meatier flavor.


  • Can I use a different kind of plant-based milk? We have tested this with both soy milk, unsweetened almond milk, and Ripple (pea protein milk). It worked well with each variety! We have also heard from readers who successfully used coconut milk.
  • Do you have a favorite brand of soy milk to use in this? We typically use Silk Soymilk, as it's readily available at our local grocery store. 
  • How many cans of cream of condensed soup does this recipe equal?  This recipe produces roughly 3 cups of soup, while a can of store-bought cream of mushroom contains 1 ¼ cups. It makes a little over 2 cans worth, though the measurements also depend on how much you condense the soup while cooking.
  • How long does it keep? You may store it in an airtight container in the fridge for up to 7 days, or in the freezer for 2 months. 
  • What can I substitute for cornstarch? I would recommend using arrowroot starch/flour. To sub arrowroot for cornstarch, 2 teaspoons Arrowroot flour = 1 tablespoon Cornstarch. So, when substituting for ¼ cup cornstarch (which is equal to 4 Tbs), sub 2 Tbs plus 2 tsp (or 8 tsp total) of arrowroot.
  • Can I make this oil-free? Yes. Substitute water for the oil. 


Calories: 175kcal | Carbohydrates: 16g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 1024mg | Potassium: 705mg | Fiber: 1g | Sugar: 5g | Vitamin A: 475IU | Vitamin C: 9.9mg | Calcium: 203mg | Iron: 1.2mg